Chestnut processing plant need machines are: chestnut shelling and dehulling processing equipment, chestnut dehulling machine.

1, chestnut shelling and dehulling processing equipment

This equipment is developed by the Harvesting and Processing Machinery Research Institute of the China Agricultural Machinery Institute, including grading units, heat treatment units, hard skin treatment units, shelling and dehulling and shell-kernel separation units, red coat treatment units, auxiliary equipment, conveying systems and electrical control systems. etc.

The whole set of equipment adopts centralized electric control, with functions of fault shutdown, fault alarm interlocking, overload protection, work timing, etc. The panel of the control cabinet has the process flow display of the whole set of equipment, which is simple and convenient to operate, with stable performance and reliable work. The chestnut processed by this equipment has high rate of shelling, no discoloration of chestnut kernel and no mechanical damage.

2. Chestnut Dehulling Machine

This machine consists of feeding mechanism, dehulling mechanism, separating and clearing mechanism and other parts. Can be just harvested or composted chestnut one-time completion of the dehairing, cleaning, separation of fruit and other processes, suitable for mountainous areas of chestnut farmers. With small size, light weight, simple operation, easy to use, easy to move and high efficiency and safety features.

Chestnut food processing

1, sugar fried chestnuts: selected chestnut fruit first stored at room temperature for 3 to 5 days, so that it is slightly wilted, and then stir-frying with the fire plus the size of corn grains of sand, and from time to time to the pot poured into the bowl of sugar water, fried chestnut skin bulging into a ball shape, chestnut meat was soaked with sugar water, eat the very sweet can be out of the pot.

2, canned chestnuts: canned chestnuts is also a traditional chestnut food, technology is mature, but canned chestnuts commodity value is low, although the chestnuts can be completely preserved, but the economic benefits are not ideal.

3, chestnut preserved: chestnut preserved belongs to the preserved fruit, candied fruit food. In recent years, due to the traditional dried fruit sugar content of most of the 50 ~ 75% between the consumption of sugar, taste greasy, dried fruit surface glaze; in the process, due to the long time repeatedly cooking, resulting in the original fruit flavor is low, the loss of flavor materials and nutrients, to varying degrees, affecting the quality of the product. Therefore, the direction of development of chestnut preserves is low sugar chestnut products.

4, dried chestnuts: whole chestnuts at a low temperature, slow drying to less than 12% moisture content.

5, chestnut slice: now the market popular fruit and vegetable crisps. Processing methods are drying method and vacuum frying method. Using the drying method, if the raw chestnut and raw materials, the chestnut crisps can not maintain the original flavor and aroma of the chestnut. If cooked chestnut is used as raw material, it is easy to be chopped when slicing. Therefore, you can consider the use of hardening treatment and low sugar chestnut as raw materials.